Limoncello Spritz
Channeling the bright flavours of Italy, the Limoncello Spritz offers a vibrant, lemon forward alternative. This spritz is crisp, citrusy and slightly sweet—with the taste of the Amalfi Coast in every sip.Ingredients
Serves 1
2 oz (60 ml) Luxardo Limoncello
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- Add cubed ice to a large stemmed glass. In a mixing glass, combine Limoncello, Prosecco and soda water. Pour into glass. Garnish with a lemon wheel and a sprig of fresh thyme.
Featuring
Hugo Spritz
The classic St-Germain Spritz, also known as the "Hugo Spritz," is a lightly sweet floral option that feels like a summer breeze in a glass. This spritz is delicate, refreshing and effortlessly elegant, making it a crowd-pleaser for any gathering.Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
lemon or lime & mint, for garnish
Instructions
- Add cubed ice to a large wineglass. In a mixing glass, combine St-Germain, Prosecco and soda water. Pour into wineglass and stir. Garnish with a lemon twist. Or, to make the popular variation of a St-Germain Spritz, the Hugo Spritz, garnish with a lime wheel and fresh mint leaves.
Featuring
Char Siu Chili Chicken
This savoury, sweet and little bit spicy dish is inspired by the famous red-tinted Cantonese barbecue pork. An overnight marinade followed by low and slow grilling lead to tender, flavourful chicken with a beautifully caramelized crust. Serve with Barossa Valley Estate Cabernet Sauvignon or Cedar Creek Chardonnay.Ingredients
Serves 4-6
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) light soy sauce
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil
2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) five-spice powder
2 to 3 drops red food colouring (optional)
3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks)
Instructions
- In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight.
- Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
- Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame.
- Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize.
- Serve with steamed white rice and a cool, crisp cucumber salad.
Drink Pairings
Tandoori Cedar Plank Salmon served with Cucumber-Mint Raita
This new spin on a perennial crowd-pleaser celebrates BC’s cultural diversity, marrying the aromatic complexity of tandoori spices with the smoky, woody flavour of cedar plank salmon. Blue Moon Mango Wheat Ale or Gray Monk Rose make great pairings for this Tandoori Cedar Plank Salmon dish.Ingredients
Serves 4
¾ cup (180 ml) plain Greek yogurt
3 tbsp (45 ml) neutral-flavoured oil
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) water
1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic
1 tbsp (15 ml) ground coriander
2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¾ tsp (4 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika
4 × 6 oz (170 g) salmon fillets
red onion, thinly sliced, for garnish
fresh mint sprigs, for garnish
Cucumber-Mint Raita, to serve, make ahead, recipe follows
optional lime wedges, to serve
Cucumber-Mint Raita
1 cup (250 ml) grated cucumber
¼ tsp (1 ml) salt, plus more to taste
1 cup (250 ml) plain Greek yogurt
¼ cup (60 ml) grated carrot
2 tbsp (30 ml) chopped fresh mint leaves
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) freshly ground black pepper
Instructions
- In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency.
- Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
- Remove plank from water, pat dry and position in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point.
- Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.
Drink Pairings
Prawn Anticuchos served with Aji Verde
Peruvian food has been enjoying a moment in the spotlight, and for good reason. Give this quick and easy recipe a try—it’s a delicious twist on a hearty street food classic, and one bite is all it takes to see why. Serve this dish with Left Field Pinot Gris Wine or Moody Ales Pineapple Coconut Beer.Ingredients
Serves 4-6
4 dried aji panca or pasilla chilies (about 1⅓ oz/40 g), seeded and torn into 1-in (2.5 cm) pieces
2 tsp (10 ml) cumin seeds
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) Negra Modelo
½ cup (125 ml) red wine vinegar
¾ tsp (4 ml) dried oregano
¾ tsp (4 ml) salt
5 cloves garlic, roughly chopped
½ cup (125 ml) extra-virgin olive oil
48 prawns (size 21/25, about 2 lbs/900 g), peeled and deveined
Aji Verde, to serve, make ahead, recipe follows
grilled corn, to serve
boiled or roasted sweet
Aji Verde
½ cup (125 ml) vegetable oil
4 cloves garlic, roughly chopped
2 jalapeño peppers, roughly chopped
½ small white onion, diced
¾ cup (180 ml) mayonnaise
⅓ cup (80 ml) crumbled queso fresco, plus more for garnish
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) red wine vinegar
2 limes, zest and juice
1 bunch fresh cilantro, stems included, roughly chopped
¼ cup (60 ml) loosely packed fresh mint leaves
salt, to taste
Instructions
- In a saucepan over medium-low heat, combine chilies, cumin seeds and peppercorns and toast, stirring often, until warm and fragrant, about 5 minutes. Pour in lager and remove from heat. Let sit for 5 minutes, then transfer contents to a blender or food processor along with vinegar, oregano, salt and garlic. Purée until smooth, then with blender still running, slowly pour in olive oil until emulsified. Any marinade you don’t use for prawns can be served as a dipping sauce or stored in an airtight container in refrigerator for up to 7 days.
- In a mixing bowl, toss prawns with enough marinade to coat generously. Cover and marinate in refrigerator for 30 minutes to 2 hours. If left to marinate longer than 2 hours, prawns may start to cure and turn rubbery. Pierce 4 prawns per skewer and set on a plate.
- Preheat barbecue grill to medium-high.
- Place skewers on grill and cook until prawns are opaque and cooked through, 2 to 4 minutes per side.
- Serve with Aji Verde, grilled corn, sweet potatoes and lime wedges.
- Aji Verde
- In a medium saucepan over medium heat, warm oil. Add garlic, jalapeños and onions and sauté until onions have softened and begin to colour slightly, 6 to 8 minutes. Strain and transfer solids to a blender or food processor, and reserve oil. Let both cool before proceeding.
- To blender or food processor with cooled onion mixture, add mayonnaise, queso fresco, Parmesan, vinegar, lime zest and juice, cilantro and mint. Purée until smooth, then with motor running, slowly drizzle in reserved oil until emulsified. Season to taste and garnish with crumbled queso fresco. If not serving immediately, transfer to a jar or container with a tight-fitting lid and refrigerate for up to 1 week, though colour may start to fade. Serve with any grilled meats or fish, French fries or fresh cut veggies.
Drink Pairings
Chickpea “Tuna” Tartine
A simple yet satisfying nosh, this tartine is a quick plant-based take on the classic open-faced sandwich. To tone down the heat from the jalapeño, simply remove the inner ribs and seeds, as that is where the tongue-tingling capsaicin, the chemical that gives chilies their heat, is the most concentrated. Pair with Strathcona Big Sexy Funk IPA or Santa Margherita Rose.Ingredients
Serves 4
2 tbsp (30 ml) mayonnaise or plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) maple syrup
a few dashes hot sauce of choice (optional)
kosher salt and freshly ground black pepper, to taste
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
2 green onions, thinly sliced into rounds
1 jalapeño pepper, roughly chopped
2 stalks celery, roughly chopped, any leaves reserved for garnish
¼ cup (60 ml) chopped red onions
1 tsp (5 ml) capers, roughly chopped
¼ tsp (1 ml) smoked paprika
4 slices sourdough bread, toasted
2 avocados, pitted and sliced
2 cups (500 ml) mixed salad greens
microgreens, for garnish (optional)
Instructions
- In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Dijon, maple syrup and hot sauce (if using) until well combined. Taste and season with salt and pepper as desired.
- Add chickpeas to dressing and, with a fork, mash about half the chickpeas into a chunky paste. Add green onions, jalapeños, celery, red onions, capers and smoked paprika, then gently fold together with a spoon. Taste and adjust seasoning as desired with salt and black pepper.
- To serve, divide toasted sourdough slices among serving plates. Top each slice with a quarter of the sliced avocados, some salad greens and a generous heap of chickpea salad. Garnish with celery leaves, if you have some, and enjoy.
Drink Pairings
Watermelon Poke
Watermelon is a perfect summer staple not only on its own but also when incorporated into seasonal dishes. In this recipe, it takes on the marinade’s savoury flavours beautifully and, after some time in the refrigerator, results in a very convincing version of poke. Enjoy with Salentein Portillo Malbec Rose or Old Yale Brewing Golden Peach Summer Radler.Ingredients
Serves 6
1 tbsp (15 ml) grated fresh ginger
1 tbsp (15 ml) liquid honey
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cayenne pepper
¾ tsp (4 ml) fine sea salt, divided
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) sake
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) toasted sesame oil
3 lbs (1.4 kg) seedless watermelon
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) sriracha
12 to 16 large leaves bibb lettuce, plus more if desired
2 green onions, thinly sliced, for garnish |toasted sesame seeds, for garnish
Instructions
- Start by making poke marinade. In a blender, combine ginger, honey, lemon juice, cayenne, ½ tsp (2.5 ml) salt, rice vinegar, soy sauce and sake. Blend until well combined. With blender running, drizzle in oils and blend until well incorporated.
- Slice watermelon into cubes roughly ½- to ¾-in (1.25 to 2 cm) wide. Transfer to a large bowl or container, then pour in marinade and gently toss to coat watermelon. Refrigerate for at least 3 hours and up to overnight. Gently toss watermelon once or twice during this time.
- Meanwhile, in a medium bowl, whisk mayonnaise, sriracha and remaining ¼ tsp (1 ml) salt until well combined. Thin with water, 1 tbsp (15 ml) at a time, until a thick but pourable consistency. Place in an airtight container and refrigerate until ready to use, up to 5 days.
- When ready to serve, use a slotted spoon to transfer watermelon poke to a bowl, shaking off extra sauce. Reserve any remaining sauce for another use, such as a dressing. Divide lettuce leaves on a serving platter, then fill each with a generous spoonful of poke. Drizzle with the sriracha mayonnaise. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Drink Pairings
Vietnamese Lemongrass Short Ribs served with Carrot & Daikon Pickles
Thinly sliced flanken short ribs, cut across the bone, absorb the bold flavours of this umami-packed, citrusy marinade with ease, guaranteeing tender, smoky, chargrilled perfection every time. Enjoy the Lemongrass Short Ribs with with Pure Coastal Sauvignon Blanc or See Ya Later Ranch Riesling.Ingredients
Serves 2-4
6 stalks lemongrass, tender core only, cut into ½-in (1.25 cm) pieces
⅓ cup (80 ml) Stone‘s Original Green Ginger Wine
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) Vietnamese fish sauce or 1 tbsp (15 ml) Thai fish sauce
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) hoisin or oyster sauce
4 cloves garlic
4 Thai (bird’s eye) chilies, thinly sliced
1 tsp (5 ml) baking soda
2 lbs (900 g) Maui-style beef short ribs (flanken ribs)
Carrot & Daikon Pickles, for garnish, make ahead, recipe follows
bean sprouts, for garnish
sliced cucumbers, for garnish
fresh cilantro and mint sprigs, for garnish
lime wedges, for garnish
bibb lettuce, to serve (optional)
steamed jasmine rice or rice noodles, to serve (optional)
Nuoc cham (Vietnamese dipping sauce), to serve (optional)
orange slices, for garnish (optional)
Carrot & Daikon Pickles
2 cups (500 ml) daikon radishes julienned by hand or with a mandoline
2 cups (500 ml) carrots julienned by hand or with a mandoline
2 tsp + ¼ cup (70 ml) granulated sugar, divided
4 tsp (20 ml) salt, divided
⅔ cup (160 ml) water
½ cup (125 ml) rice vinegar
Instructions
- In a blender or food processor, combine lemongrass, ginger wine, oil, soy sauce, fish sauce, sugar, hoisin, garlic, chilies and baking soda. Purée.
- Pour marinade into a large mixing bowl or freezer bag, then add short ribs. Make sure ribs are evenly coated, then cover and transfer to refrigerator to marinate for at least 12 hours and up to 24.
- Preheat barbecue grill to medium-high and lightly oil grill.
- Remove ribs from marinade and wipe off any visible pieces of lemongrass or chili; discard marinade. Grill ribs, flipping every 2 to 3 minutes, until nicely charred around edges and cooked through, 10 to 15 minutes, depending on thickness.
- Serve garnished with Carrot & Daikon Pickles, bean sprouts, cucumbers, cilantro, mint and plenty of lime wedges. If desired, serve on a platter with bibb lettuce cups and steamed jasmine rice or rice noodles to make lettuce wraps.
- Carrot & Daikon Pickles
- In a mixing bowl, combine daikons, carrots and 2 tsp (10 ml) each sugar and salt. Gently massage vegetables for about 3 minutes, until they release some liquid and become soft and pliable. Rinse with cold water and strain in a colander to remove excess moisture. Transfer to a jar with a tight-fitting lid.
- In a small saucepan over medium heat, combine remaining ¼ cup (60 ml) sugar, 2 tsp (10 ml) salt, water and vinegar and stir until sugar is dissolved. Mixture should be warm but not hot. Pour liquid over daikons and carrots, seal jar and transfer to refrigerator. For best flavour, let sit for 3 to 5 days, but can be eaten the day after making. Can be stored in sealed jar in refrigerator for up to 1 month, though flavour becomes more pungent as pickles sit. Can also be used on salads or rice bowls, as a side for grilled meats or as garnish for the iconic báhn-mì sandwich.
- Makes 3 cups (750 ml)
Drink Pairings
Cold Tofu with Zucchini Noodles
This light and refreshing no-cook meal comes together in a snap. To make this more substantial, serve alongside some steamed rice. Chili crisp, which lends texture and a depth of flavour to the dressing, is a crunchy, spicy and aromatic condiment that pairs with everything from noodles and rice to eggs and grilled meats. It is readily available at most grocery stores. Matua Lighter Sauvignon Blanc and Steam Whistle Pilsner pair great with this recipe.Ingredients
Serves 4
3 medium zucchini (about 1½ lbs/680 g) |kosher salt
3 tbsp (45 ml) low-sodium soy sauce or tamari
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 clove garlic, finely minced
1 tsp (5 ml) granulated sugar
1 green onion, finely sliced, plus more for garnish
3 tbsp (45 ml) chili crisp condiment*
1 × 14 oz (398 g) block silken tofu, drained
2 small radishes, thinly sliced
¼ cup (60 ml) fresh cilantro leaves
2 tbsp (30 ml) chopped peanuts
*Chili crisp is a crunchy, spicy and aromatic condiment for noodle, rice, egg dishes and grilled meats. You can find it at most grocery stores.
Instructions
- Using a mandoline set to ⅛-in (0.3 cm) thin with julienne attachment, or using a vegetable peeler, slice zucchini into long, noodle-like strips, saving seedy cores for another use. Place zucchini in a colander set in a sink or over a bowl. Lightly season zucchini with salt and gently toss to thoroughly incorporate. Set aside for 20 minutes to allow excess water to drain from zucchini.
- Meanwhile, make chili dressing. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, garlic and sugar until sugar is dissolved. Stir in green onions and chili crisp. Set aside until ready to use. Can be stored in an airtight container in refrigerator for up to 1 week.
- When ready to serve, pat zucchini dry with a clean tea towel or paper towel, then divide among 4 serving plates. Thickly slice tofu into 8 pieces and place 2 pieces over each portion of zucchini. Top with a generous spoonful of dressing and garnish with extra green onions, sliced radishes, cilantro and chopped peanuts. Serve with remaining dressing alongside.
Drink Pairings
Golden Hour
Cool off with this vodka and pear punch, and allow the crispy cucumbers to quench your thirst. Use Mailroom Premium Vodka and See Ya Later Ranch Sparkling Brut to create Golden Hour cocktail.Ingredients
Serves 4
12 thin slices pear, for garnish
4 oz (120 ml) Mailroom Vodka
6 oz (180 ml) See Ya Later Ranch Sparkling Brut
8 oz (250 ml) soda water
6 oz (180 ml) pear juice or nectar
cucumber ribbons, for garnish
Instructions
- Place 3 pear slices in a fan formation and hold in place with a cocktail pick. Repeat to form 4 pear fans in total, and set aside. In a pitcher, combine vodka, sparkling wine, soda water and pear juice. Stir, then add ice. Pour into 4 old-fashioned glasses and garnish with cucumber ribbons and pear fans.